Minimalist Baker · by Minimalist Baker★ 4.6 (149)
Fluffy Vegan Scrambled Eggs
NUTRITION · PER SERVING375M COOK
CAL 13%·PRO 16%
CARBS 23G36% OF CAL
5G FIBER3G SUGAR14G OTHER
FAT 16G57% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy vegan scramble made from mung beans with turmeric and nutritional yeast as a scrambled egg alternative. Protein-rich and plant-based, it works for breakfast on its own or as a filling for omelets.
mainamericanegg dishtofu🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3/4 cup split mung beans, rinsed ((a.k.a. moong dal, NOT whole mung beans*))
- 1 - 1 ¼ tsp black salt a.k.a. kala namak ((or sea salt — though black salt adds a magically “eggy” flavor))
- 1/2 tsp onion powder
- 3/4 tsp ground turmeric
- 2 tsp nutritional yeast
- 1 ⅓ cup canned light coconut milk
- 2 Tbsp olive or avocado oil, plus more for cooking ((if avoiding oil, omit and use a non-stick pan))
- 1/4 cup white rice flour ((or brown rice flour))
- 1 ¼ tsp baking powder
At a glance
PER SERVING · TIME 375M
CAL 13%·PRO 16%
CARBS 23G36% OF CAL
5G FIBER3G SUGAR14G OTHER
FAT 16G57% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 6h 10m
- Cook
- 5m
- Sodium
- 92mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 41mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 370M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.